Lamb Chops w/ Quinoa and Red Pepper Sauce
User Reviews
4.9
141 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
25 mins
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Total Time
1 hr 20 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Mexican
Lamb Chops w/ Quinoa and Red Pepper Sauce
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1 cup quinoa
- 4 tablespoons olive oil
- 4 large red peppers
- 8 double lamb chops
- pepper
- 4 small zucchini
- 2 tablespoons mint
- 2 tablespoons chives
- 1 bunch oregano
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Instructions
- Bring 2 cups of salted water to boil and add the quinoa.
- Cover, reduce heat to low and simmer gently until all the water has been absorbed, about 15 minutes.
- Preheat the oven to 180°C (355°F).
- Drizzle 2 tablespoons of the olive oil into a roasting tin, add the peppers and cook for 30 minutes, turning every 10 minutes.
- Put the peppers in a bowl while still warm, cover with plastic wrap and allow to sweat for 10 minutes.
- Using a small knife, remove the skin, cut each pepper in two, remove the seeds, stalks and excess interior membrane. Place in a food processor and purée.
- Drizzle the remaining olive oil into a large frying pan and heat over high heat.
- Dry the lamb chops with paper towel, season and cook on each side for 2 minutes until brown.
- Keep warm in the oven with the pepper purée and quinoa.
- To the hot pan, add the zucchini and sauté until tender. Season with salt and pepper.
- To serve, spread some peppers purée on a warm plate, top with a spoonful of quinoa mixed with the mint and chives, two lamb chops and two pieces of zucchini.
- Garnish with the oregano.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
141 reviews
Excellent
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